Iqfirlani, Qudsy Husna (2025) “Variasi Campuran Tepung Pisang Kepok (Musa Paradisiaca l.) Pada Pembuatan Milk Bun Ditinjau Dari Sifat Fisik, Sifat Organoleptik Dan Kadar Serat Pangan”. Skripsi thesis, Poltekkes Kemenkes Yogyakarta.
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Abstract
Background: Kepok banana (Musa paradisiaca L.) is a local fruit rich in fiber, vitamins, and minerals, with potential as a functional food ingredient. However, due to its short shelf life, it requires processed into more durable products, such as flour. Efforts to diversify food products and enchance their nutritional value, especially fiber content, have led to this research on the variation of kepok banana flour mixtures in the productions of milk buns, a snack popular among various age groups. Objectives: To determine the effect of varying mixtures of kepok banana flour on the physical properties, organoleptic characteristics, and dietary fiber content of milk bun. Methods: This research was a true experimental study with a simple randomized design, including 4 variations of flour and kepok banana flour (100%:0%; 90%:10%; 85%:15%; 80%:20%). Physical properties were evaluated by 2 enumerators and researcher, organoleptic tests were conducted by 25 semi-trained panelists, and dietary fiber content was measured using the multienzyme method. Results: Significant differences were found in color (p=0.000), taste (p=0.017), and texture (p=0.000), but not in aroma (p=0.111). Treatment B was the most preferred overall, while treatment D (80%:20%) had the highest dietary fiber content (4.7982 g). Conclusion: Variations in kepok banana flour mixtures significantly affect the physical properties, organoleptic characteristics, and dietary fiber content of milk buns. Keywords: Kepok Banana Flour, Milk Bun, Physical Properties, Organoleptic Properties, Dietary Fiber Content
| Item Type: | Thesis (Skripsi) |
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| Subjects: | Q Science > Q Science (General) |
| Divisions: | Poltekkes Kemenkes Yogyakarta > Jurusan Gizi > Program Studi Sarjana Terapan Gizi dan Dietetika |
| Depositing User: | Mahasiswa Polkesyogya |
| Date Deposited: | 30 Jun 2026 04:02 |
| Last Modified: | 30 Jun 2026 04:02 |
| URI: | http://eprints.poltekkesjogja.ac.id/id/eprint/21199 |
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